|Yeah I'm in a mason jar. So I'm hip AND delicious, what's it to you?|
Being proactive and planning out my garden weeks in advance has come to naught! Naught I say! All of my glorious plans for tomato plants and herb gardens will have to wait another week or two. In the meantime I get to stay inside, glower at the weather, and make soup.
I am trying to eat healthy-ish, however, I am completely incapable of dieting. I eat healthy 90% of the time, but if I think about *watching what I eat* suddenly a switch flicks in my brain and all I want is food fried, breaded, or covered in chocolate. It's self-defeating eating.
Ergo, like the reasonable individual that I am, I have concluded that my genuine love of vegetables, fish, spinach and nuts is good enough, and that if I HAVE to do something healthy, I'm going to have a liquid lunch. I'm not normally a huge fan of tomato soup unless it is accompanied by a giant grilled cheese sandwich, however, this is a really really good soup. It's light enough to almost be a gazpacho, except it's warm and kind of spicy. Trust me, you will be amazed at how good this soup is. Also, soup is the easiest thing in the world to make. Try it!
2 tbsp olive oil
1 onion, diced
2 cloves of garlic, minced
1 tbsp of minced ginger
1 tsp cumin
1/2 tsp cinnamon
a few dashes of cayenne
1 small dash of allspice
1 big can (28 oz) of whole tomatoes/diced tomatoes/whatever including all the juice
2 cups of veggie/chicken stock
1 tbsp hot sauce. Not Tabasco. If you only have Tabasco, just add a good few dashes. If you have Sriracha sauce you can add up to 2 tbsp.
2 tbsp honey - swap for brown sugar to make this soup vegan!
2 tbsp lemon/lime juice
some sour cream and/or cilantro for a garnish
other things you will need:
an immersion blender OR a blender and a ladle
a big pot to cook your soup in
a knife and a cutting board and a stirrin' spoon
- heat your olive oil in your big pot over medium high. Add your spices to one side of the pan (out of the oil if possible) and toast for a minute. Add your onion, garlic and ginger. Cook for 2 minutes until fragrant and translucent-y.
- Add your can of tomatoes and stock. Bring to a boil and then simmer for 15-20 minutes.
- Add your honey, lemon juice and hot sauce.
- Puree your soup until nice and smooth.
- Top with sour cream and cilantro and eat! Sometimes I sprinkle little bits of chopped fresh tomatoes on top too for extra yum. This time I made a giant batch so that I can freeze some to enjoy during the seemingly inevitable July blizzard.
|Yummy yummy yummy.|